Scallops in Saffron-Tarragon Broth Recipe
Nutritional Info (Per serving):
Calories: 202, Saturated Fat: 1g, Sodium: 481mg, Dietary Fiber: 2g, Total Fat: 4g, Carbs: 18g, Cholesterol: 39mg, Protein: 22g
Recipe Source:
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Ingredients
1 pounds sea scallops, large, patted dry 1/4 teaspoon salt 2 teaspoon oil, olive, extra virgin 1/2 cup(s) onion(s), thinly sliced 2 stalk(s) celery, thinly sliced 2 clove(s) garlic, thinly sliced 1/4 cup(s) wine, white 8 ounce(s) potato(es), red, baby red potatoes, cut into 1/4 inch-thick rounds 1 cup(s) broth, reduced-sodium chicken 1 cup(s) tomato(es), grape, halved 5 ounce(s) juice, tomato, (scant 3/4 cup) 1/4 teaspoon saffron, strands 2 teaspoon tarragon, fresh, chopped
Preparation
1. Pat scallops dry and sprinkle both sides with salt. Heat oil in a large nonstick skillet over medium-high heat.
2. Add the scallops and cook until light brown, 1 to 2 minutes per side. Transfer to a plate.
3. Add onion, celery and garlic to the pan and cook, stirring, until just beginning to soften, about 2 minutes. Add wine and simmer for 1 minute. Stir in potatoes, broth, tomatoes, tomato juice and saffron and bring to a boil.
4. Reduce to a simmer, cover and cook until the potatoes are tender and the tomatoes are beginning to break down, 12 to 14 minutes.
5. Return the scallops and any accumulated juices to the pan along with tarragon. Cover and cook until the scallops are just cooked through, 2 to 4 minutes.
Nutritional Info (Per serving):
Calories: 202, Saturated Fat: 1g, Sodium: 481mg, Dietary Fiber: 2g, Total Fat: 4g, Carbs: 18g, Cholesterol: 39mg, Protein: 22g
Recipe Source:
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Ingredients
1 pounds sea scallops, large, patted dry 1/4 teaspoon salt 2 teaspoon oil, olive, extra virgin 1/2 cup(s) onion(s), thinly sliced 2 stalk(s) celery, thinly sliced 2 clove(s) garlic, thinly sliced 1/4 cup(s) wine, white 8 ounce(s) potato(es), red, baby red potatoes, cut into 1/4 inch-thick rounds 1 cup(s) broth, reduced-sodium chicken 1 cup(s) tomato(es), grape, halved 5 ounce(s) juice, tomato, (scant 3/4 cup) 1/4 teaspoon saffron, strands 2 teaspoon tarragon, fresh, chopped
Preparation
1. Pat scallops dry and sprinkle both sides with salt. Heat oil in a large nonstick skillet over medium-high heat.
2. Add the scallops and cook until light brown, 1 to 2 minutes per side. Transfer to a plate.
3. Add onion, celery and garlic to the pan and cook, stirring, until just beginning to soften, about 2 minutes. Add wine and simmer for 1 minute. Stir in potatoes, broth, tomatoes, tomato juice and saffron and bring to a boil.
4. Reduce to a simmer, cover and cook until the potatoes are tender and the tomatoes are beginning to break down, 12 to 14 minutes.
5. Return the scallops and any accumulated juices to the pan along with tarragon. Cover and cook until the scallops are just cooked through, 2 to 4 minutes.
